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Grill with gravy sauce

Grill with gravy sauce

This sauce is a must try. It is made from meat juices that remain in the pan, a chef said that this is the best part of meat.

  • 500 gr pork pulp
  • condiment Kotanyi ptr pork
  • 4 zucchini
  • 4 tomatoes
  • 1-2 tablespoons food starch
  • salt pepper
  • favorite spices: thyme, rosemary, paprika, etc

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Grill with gravy sauce:

The pork leg is sliced ​​and beaten into thin slices. Season with the spice mixture and set aside.

Slice the zucchini along. I leave the shell on them.

Cut the tomatoes in half.

Heat the grill pan and make the meat, zucchini and tomatoes.

Pour a little water into the pan. Separately mix a tablespoon of starch with cold water and pour into the pan. Stir and bring to a boil to thicken. If we want to make a larger quantity, we add more starch, but the taste will suffer.

Season with favorite flavors.

Gravy "Hi, Ninety"

And here we have delicious juice - it's meat was often deficient, while in the course were mushrooms.

We need of :

  • 500 gr. mushrooms (or favorite mushrooms)
  • 2 medium onions,
  • garlic - we recommend a few teeth, but it can be even less - a matter of taste,
  • 1 tbsp. l. tomato paste,
  • 1 cup sour cream (such as posytnee - take a fat, 15-20% fat cream is suitable for a diet sauce)
  • 1 tbsp. l. flour
  • 1 tbsp. l. tomato paste,
  • 50-100 ml of vegetable oil,
  • salt, pepper, bay leaves.

it prepare:

  • Peel a squash, grate it and cut it into thin slices.
  • Fry until golden brown onions and add mushrooms.
  • Season with salt and pepper and fry under the lid until golden, stirring occasionally.
  • Add tomato paste, sour cream, bay leaves.
  • Mix the flour with water so that there are no lumps and add to the sauce.
  • Boil the contents of the pan for 10 minutes over medium heat, stirring occasionally.
  • For 5 minutes, until cooked, add the chopped garlic.

That is, it enjoys the delicate taste and rich aroma!

Note: Because mushrooms are not the easiest product in the gastrointestinal tract to digest, and , de also helps to accentuate the taste of the following spices: thyme, basil, coriander, paprika of peppers, black pepper.

the French, Sauce Hunter, it is from a sauté of mushrooms and shallots, with a reduction of white wine and beef fondue.

to Italians, hunter contains tomatoes, onions, mushrooms and possibly bell peppers, all stewed. It is also suitable for chickens and rabbits.

the German it is with red wine, dry, mushrooms, onions, beef stock and finally a tablespoon of sour cream and parsley.

* Shallot is also known as French onion or hashish. It tastes sweeter, finer and not so hot. In hypermarkets you can usually find it in bags. If you don't find it that way, you can replace it in recipes with the much better known water onion.

Grilled fish with butter sauce? A delicacy!

For the sauce you need:
the juice of a lemon
4 tablespoons butter
a tablespoon of mustard

Melt the butter in a saucepan and mix with the lemon sauce. Take it after the fire and mix it with the mustard until it becomes a cream. Pour over the fish and serve hot.

Whether you prepare it with sauces or without sauces, grilled fish it will always be a tasty and handy dish!

Wash the herbs, break off the leaves and chop.

Peel a squash, grate it and cut it into cubes with the chili peppers. Grate the lime and squeeze.

For chimichurri sauce, which is an ideal raw sauce for grilled meat, you need to mix the following ingredients: herbs, garlic clove, onion cubes, chili pepper, lemon juice and peel, sea salt, pepper, and 150 ml of olive oil.

Heat the grill. Wash the potatoes and boil for approx. 10 minutes in enough salted water.

The beef steak is salted, fried for 2-3 minutes on both sides, over high heat and indirectly, with the lid on, for 12-15 minutes.

Break the leaves from a rosemary sprig, grow the fan-shaped potatoes, stick rosemary needles in them and stick in 4 rosemary sprigs. Grease with the rest of the olive oil, salt and bake, turning occasionally, until crispy.

Remove the meat from the grill, let it rest for approx. 3 minutes, cut into slices, place with potato skewers and chimichurri sauce on plates and serve.

Crock Mushrooms Can Cube Steak & Sauce

This Mushroom Crock can Cube Steak & Sauce Boil all day and turn the hard steak cube into a decadent, wet dinner sauce!


Crockpot Cub Steak Ingredient

  • 2-3poundscube steak, 2-4 inch pieces
  • 2tablespoonscanola oil
  • 1cupall faina
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 1largewhite onion, cut into large pieces

Crockpot Mushroom Sauce

  • one10., 5 ouncescan of mushroom soup cream
  • one.75 ouncepowdered mushroom sauce, mix
  • 1teaspoongarlic powder
  • one10 ouncescan button or mushroom slices with brine


Mix together flour, salt and pepper in a medium-sized bowl. Put the oil in a large pan and heat over medium heat. Drag the steak into the cube through the flour mixture, covering all parts. When the oil is heated, add the onion and cook for 4-5 minutes. Add the cube steak to the pan., Fry the whole steak until it is browned on all sides. .

spray the crockpot liner with cooking spray. Place the steak of the cube and onion at the bottom of the crockpot. In a large glass measuring cup, mix together the ingredients of the crockpot mushroom sauce until the sauce powder is mixed throughout. Pour the mixture over the cube steaks and onion. Place the lid on top and cook on high for 4-5 hours or low for 8-10. Serve with Instant mashed potatoes, or fully loaded potato crockpot.

Nutritional information

All calories and information are based on a third-party computer and are only an estimate. Current nutritional information varies depending on the brands used, measurement methods, portion sizes and more.

10 Gravy Recipes You have to try

Do you like chicken 65? How wonderful would it be if you had ten chicken 65 authentic and delicious recipes in one place? Well, that's what you're going to read in this post!

Chicken 65 is a dish that makes just about everyone's mouth water. Why not? A perfect balance of spice, this Indian recipe has made its way into the hearts of thousands throughout the world. Needless to say, the authentic recipe now has more than one option and is made in both starter and sauce forms. Do you know how to make chicken 65 sauce?

So, do you want to check out what these delicious recipes for chicken freckles 65 sauce are? Give this post a read!

1. Authentic Chicken 65 Gravy:

This is a delicious dish that can be made at home without much effort. The use of curry leaves adds a special flavor to the dish and you can make with sauce by adding more tomatoes.

  • Boneless chicken
  • Cornflour
  • Salt
  • Egg
  • Coriander powder
  • Cumin seeds
  • Green hot peppers
  • Garlic
  • Oil
  • Black pepper
  • Red hot peppers
  • Curry leaves
  • Tomato puree
  • Ginger
  • Fresh coriander
  • Curry leaves
  1. Chicken marinade with egg, coriander powder, and corn flour, salt.
  2. Fry the marinated chicken in oil.
  3. Then add tomato puree, black pepper, cumin, red hot peppers, green peppers, garlic and ginger to the pan.
  4. Cook for a while.
  5. Add the chopped curry leaves and simmer.

2. Chicken 65 Gravy Restaurant Style:

This delicious 65 Gravy chicken can be made at home, although the taste and aroma will resemble the variant generally available in restaurants. It is quite spicy and you can use more of the curd to make the sauce.

  • Boneless chickens
  • Fennel powder
  • Red chili powder
  • Turmeric powder
  • Caraway powder
  • Pepper powder
  • Cottage cheese
  • Ginger-garlic paste
  • Vinegar
  • Salt
  • Cornflour
  • Sunflower oil
  1. Wash the chicken pieces well and dry. Cut into cubes.
  2. Mix the chicken with the oil restricting ingredients in a bowl. Marinate for 30 minutes.
  3. Heat the oil and deep fry the marinated chicken. The sauce will thicken after a while.

3. Chicken Hyderabadi 65:

This is a beautiful variation of the popular Chicken 65 Sauce, which has its origins in South Indian cuisine. The use of lemon and yogurt makes this juice bit taste sourer as it is. However, you can serve guests with the assurance of getting rave reviews.

  • Pieces of boneless chicken
  • Red chili powder
  • Ginger garlic paste
  • Turmeric powder
  • Eggs
  • Garam Masala Powder
  • Yogurt
  • Green hot peppers
  • Plain Flour
  • Rapeseed oil
  • Lemon
  • Curry leaves
  • Salt
  • Chopped coriander leaves
  • Chopped mint leaves
  1. Mix chicken, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, flour, eggs, garam masala well.
  2. Leave these marinated for an hour.
  3. Deep fry the marinated chicken in oil.
  4. In another pan, fry ginger and garlic paste and then add curry leaves and green pepper.
  5. Add the yogurt paste and salt.
  6. Stir fry and add the chicken pieces.
  7. The sauce will be thick. Before serving, sprinkle mint and coriander leaves.

4. Andhra Chicken Style 65:

This variation of the popular chicken 65 juice Frustrating to say the least. Lemon juice adds a spicy taste to the satellite dish. You can add a little water to make sauce from it.

  • Pieces of boned chicken
  • Red chili powder
  • Ginger-garlic paste
  • Lemon juice
  • Caraway powder
  • Pepper powder
  • Turmeric powder
  • Rice flour
  • Cornflour
  • Green pepper
  • Curry leaves
  • Egg
  • Oil
  1. At first, marinate the chicken pieces with salt and lemon juice.
  2. Now mix well all the restricting ingredients - green pepper, oil, curry leaves.
  3. Then marinate the chicken pieces with it.
  4. After a while, fry the green peppers and curry leaves in oil.
  5. Then fry the pickled chicken pieces for a while over a low flame. The sauce will form.
  6. Garnish with cold and fried curry leaves.

5. Kerala pui 65:

This is a popular spin-off of 65 popular chicken sauce. In Kerala cooking method, vinegar and lemon feathers are used for adding sour and astringent flavor to the meat.

  • Boneless chicken, chopped
  • Onion rings
  • Oil
  • Vinegar
  • Lemon slices
  • Chili powder
  • Lemon juice
  • Cornflour
  • Salt
  • Ginger Garlic Easter
  1. Marinate the chicken with all the ingredients.
  2. Heat the oil in the wok.
  3. Fry the chicken until golden brown.
  4. Add more lemon juice, more to make like gravy.
  5. Decorate with lemon slices and onion rings.

6. Spicy Chicken 65 Masala Gravy:

This is a spicy variant of authentic 65 bowl chicken. Its basic ingredient is tomato, which adds a nice, rich taste and color to the satellite dish. Cardamom and bay leaves also add flavor.

  • Fennel seeds
  • The water
  • Salt
  • Pieces of boneless chicken
  • Coriander powder
  • Lemon juice
  • Tandoori chicken powder
  • Ginger-garlic paste
  • Caraway powder
  • Turmeric powder
  • Chili powder
  • Large, chopped onion
  • Tomatoes, chopped
  • Cardamom
  • Cloves
  • Bay leaf
  • Oil
  • Coriander leaves
  1. Grind all the dried spices to a powder.
  2. Now fry the masala mixture with onion and ginger-garlic paste in oil.
  3. Then add the tomatoes.
  4. Add chicken to Masala paste and cook.
  5. Then add turmeric, chicken powder, cumin powder, chili powder, coriander powder, salt and water.
  6. Cook until the chicken is tender and the juice is thickened.
  7. Add lemon juice with coriander leaves and serve hot.

7. Simple Chinese Chicken 65:

Chinese chicken dishes are well accepted in almost all countries. The main advantage of preparing the Chinese chicken variety 65 is you can prepare with few ingredients.

  • Pieces of chicken
  • Shredded ginger
  • Vinegar
  • Chopped garlic
  • Chili powder
  • Fennel seeds
  • Oil
  • Salt
  1. Grind fennel seeds, ginger, garlic and well.
  2. Mix vinegar, salt, ground masala with chili powder in bowl.
  3. Chicken marinade with this mixture for one hour.
  4. Cook the chicken in the wok for a while with oil.
  5. Fry until the sauce is thick and the chicken is brown.
  6. Serve with slices of lime.

8. Fried chicken oven 65:

This is a healthy version of 65 chicken dish that is a must try! This can be done with the help of a microwave oven, and therefore requires less oil. If you want juice style, prepare some juice earlier to sink into the pieces.

  • Pieces of chicken
  • Turmeric powder
  • Chili powder
  • Put 65 powders
  • Oil
  • Lemon juice
  • Ginger garlic paste
  1. Marinate chicken in a paste made with all the other ingredients.
  2. Preheat the oven to 450 degrees F.
  3. Put a baking tray in the oven with chicken on it.
  4. Cook over high heat for 15 minutes. Remove the pieces, turn over and boil again.
  5. Stop when the chicken turns reddish in color.
  6. Serve with lemon sauce and sprinkle juice on top.

9. Chicken Chili 65:

This 65-year-old chicken recipe with sauce is a variation for those people who crave spicy and delicious chicken dishes with a hint of chili. This tastes like chicken chili and the addition of Capsicum makes it even yummier.

  • Pieces of boned chicken
  • Cottage cheese
  • Chicken Chili 65 Masala
  • Vinegar
  • Coriander leaves
  • Pepper
  • Oil
  • Green chili
  • Lemon juice
  1. Mix vinegar, curd and chicken chili masala in a bowl.
  2. Then dip the chicken pieces and marinate for a while.
  3. Deep fry the chicken pieces until they are brown.
  4. Chop Capsicum in length.
  5. Cook the chili and capsicum slices in oil.
  6. Pour into pieces of fried chicken and cook.
  7. Add lemon juice to make the sauce and garnish with coriander leaves.

10. Chicken 65 Curry:

This is a 65-bowl chicken that would have served hot tubing with ROTI or white rice. Using red peppers and fresh curry leaves makes the flavor just irresistible.

  • Chicken legs
  • Oil
  • Chopped onion
  • Chopped garlic
  • Fresh curry leaves
  • Chicken Soup
  • Ketchup
  • Red pepper
  1. Deep pieces of chicken skewer in oil.
  2. Make sure they become reddish.
  3. Simmer and add chopped onion.
  4. Then add the garlic and cook for a few minutes.
  5. Add curry leaves and hot peppers.
  6. Add the cooked chicken to the pan and pour in the broth and ketchup.
  7. Boil for a few minutes and serve hot.
  8. This should be served with white rice.

No South Indian party is completely without a 65-year-old chicken dish, and now this trend is spreading across the nation. A dish that goes with sea rotis, paranthas or even rice, 65 chicken sauce is easy to prepare, healthy and simply sumptuous. So how do you like baby 65? You know other recipes for chicken 65 sauce, share with us in the comments section below!

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